Best 3 Roquefort Salad With Warm Croutons And Lardons Recipes
Indulge in a symphony of flavors with our Roquefort salad, a culinary masterpiece that marries the tangy sharpness of Roquefort cheese with the warmth of crispy croutons and savory lardons. Tossed in a tangy vinaigrette dressing, this salad offers a delightful interplay of textures and flavors. Accompanying this main attraction are two equally enticing recipes: a classic vinaigrette dressing that elevates the salad with its zesty tang, and a simple yet satisfying recipe for homemade croutons that add a delightful crunch. Whether you're a seasoned chef or a culinary novice, these recipes will guide you effortlessly in creating a memorable dining experience.
Here are our top 3 tried and tested recipes!
ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS
Here it is, the ultimate walnut and blue cheese salad, loaded with lovely, quality ingredients
Provided by Jamie Oliver
Categories Mains Jamie Does... Christmas Dinner Party French Pork Leftovers
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons (have a look at the picture - that's roughly the size your croutons and bacon should be), and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp and golden.
- Put the extra virgin olive oil, red wine vinegar, Dijon mustard and a good pinch of sea salt and black pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
- Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your salad leaves on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
- Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in.
Nutrition Facts : Calories 595 calories, Fat 52.4 g fat, SaturatedFat 13.8 g saturated fat, Protein 19.2 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 1.1 g sugar, Sodium 4.51 g salt, Fiber 1.3 g fibre
ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS
Roquefort is a fantastic cheese, with a great story behind it. A few hundred years ago there was a guy out in the forest eating some cheese, when a foxy chick walked past. Not wanting to miss out, he threw his cheese into a cave to keep it safe and ran after the girl. He returned a few weeks later to retrieve his cheese and found it had gone mouldy, but in a good way, and had really matured. Ever since then, proper authentic Roquefort has to be aged in those same stone caves of Mont Combalou at Roquefort-sur-Soulzon. Genius! This salad really shows off the Roquefort, and several other great French ingredients, most of which can be found without any trouble here in the UK. It's worth getting the smoked bacon from the butcher so you have lovely extra-large hand-cut lardons for this. The kick-ass mustard dressing adds a bit of flair at the end, and ultimately, this salad is my homage to my dear French friends and that lucky man from all those years ago who invented such a great cheese and hopefully had one of the best bunk-ups of his life!
Provided by Jamie Oliver
Time 26m
Yield 4 servings (main)
Number Of Ingredients 12
Steps:
- ;
- Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
- Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
- For the dressing:
- Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
- For the salad:
- Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
- Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!
ROQUEFORT PEAR SALAD
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
Nutrition Facts : Calories 171 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- For the best flavor, use high-quality ingredients. Look for ripe, flavorful tomatoes, crisp lettuce, and a good quality Roquefort cheese. - If you don't have time to make your own croutons, you can use store-bought croutons. Just be sure to choose a good quality brand that uses real butter or olive oil. - To make the lardons, you can use either bacon or pancetta. If you use bacon, be sure to cook it until it is crispy. - If you don't have a grill, you can cook the croutons and lardons in a skillet over medium heat. - To make the dressing, you can use either white wine vinegar or red wine vinegar. If you use red wine vinegar, the dressing will have a slightly sweeter flavor. - Serve the salad immediately while the croutons and lardons are still warm.Conclusion:
This Roquefort salad with warm croutons and lardons is a delicious and easy-to-make salad that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at your table. With a few simple tips, you can make this salad even better. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!
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